Beer Styles

What do people drink in the Waldviertel? Mostly pale lager. Märzen is Austria's classic, golden to light amber, with malty sweetness and mild hops. The name recalls that it used to be brewed in March for drinking over summer.

Pilsner is the sharper sister. It's paler, drier, and noticeably more bitter, with the hops taking center stage. Taste a Märzen and a Pilsner side by side, and the difference is immediate: sweetness versus sharpness.

Then there's the region's specialty. The rye beer from Schrems is top-fermented and naturally cloudy, with rye spice and a slightly tart fruitiness. There's no official standard style for it; it's considered one brewery's specialty.

Zwickl is another term you'll often see on menus. It refers to a naturally cloudy, unfiltered beer, usually a bottom-fermented lager. It's the beer as it comes straight from the cellar tank, just with a bit more yeast in the glass.

The figures below show the ranges from the BJCP 2021 competition guidelines. They're meant as guidance, not strict rules; individual beers may fall above or below them, and exact values are listed on the label.

In Weitra, it's mainly the organic beers from Bierwerkstatt that bear the town founder's first name. Beginners should try comparing a Märzen from Zwettl with the rye beer from Schrems: same stretch of land, yet an entirely different character in color, yeast, and spice. The glass matters too: in a Seidel, the Märzen feels robust, while in a slender tulip glass, the rye beer's spiciness stands out.